5 Ingredient Sick Day Soup
This easy to make 5 ingredient sick day soup is so quick to mix up on days when you feel under the weather and want something easy to eat. Vegan, oil free, and gluten free!
When I’m sick, the LAST thing I want to do is stand in the kitchen and make a huge mess with a ton of dishes to clean up. This soup uses just a few ingredients and requires minimal chopping. I even share how to make this a no chopping recipe in the variations. Basically, I want this to be an easy and yummy soup perfect for when you’re not feeling good.
Need some bread to go with soup? Check out my homemade vegan dinner rolls, fluffy vegan Hawaiian rolls, or a loaf of Polish rye bread!
Why You’ll love this Sick Day Soup
- So easy to make, even if you’re not feeling well. Just chop a few carrots and an onion, throw things in a pot, and you’re done!
- You don’t need to wait till you’re sick to enjoy this soup. It’s an easy to eat soup that is perfect for lunch or as a side for dinner with sandwiches.
Ingredients
For the full ingredient list, complete with measurements, please see the recipe card below.
- Broth: Since the ingredients of this soup are so simple, it’s important to use a broth that you love. Homemade works best, but most often, I use Better Than Bouillon Vegan Vegetable blend as the base for all my soups.
- Carrots: Some simple carrot coins add flavor and are just a classic soup ingredient. If you want to make this a no work recipe, you can totally use frozen carrots.
- Onion: Freshly chopped sweet onion or yellow onion are great here.
- Greens: Any kind of greens work in this soup. I love to use bok choy and typically have some in my fridge, but other greens like spinach, kale, green cabbage all work. And yes, you can even use frozen greens.
- Noodles: I love to use orzo because it is quick to cook and has a yummy texture but any kind of noodle will work here. Broken spaghetti noodles or vermicelli noodles are fantastic.
- Optional Lemon Juice: A little squeeze of lemon juice added into the bowl adds some brightness.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making this soup is super easy!
Roughly chop up the onion and carrots and add them to a large pot with the vegetable broth and water. Bring it to a boil, then reduce the heat so that the soup simmers. Let it simmer for about 25 minutes or until the carrots have softened and can be pierced with a fork.
Add the orzo and let it cook for 5 minutes. Then, add the roughly chopped bok choy (or other greens) and let them cook for an additional 5 minutes.
Give it a taste for salt and pepper, adding more if necessary. Squeeze some lemon juice into each bowl, serve, and feel better!
Substitutions and Variations
- Change out the noodles. Use orzo or broken spaghetti noodles. If you can find mini vermicelli noodles they also taste great. Want to make this gluten free? Use brown rice noodles or even just rice.
- Use different greens. Any kind of green will work in this soup: Spinach, green cabbage, kale, or bok choy are all greens I’ve used in the soup and loved.
- If you have some in your fridge, other veggies or beans can be added, depending on how you feel. Ideas include: chopped broccoli, sliced button mushrooms, drained and rinsed white beans or chickpeas, or some minced garlic.
How to Store
Fridge: Store any leftover soup in an airtight container for up to 4 days. Reheat in the microwave, warming in 30 seconds intervals until warmed through, or, reheat on the stove top over low heat until warmed through.
Freezer: You can make this soup ahead of time and freeze it. Fully cook and cool the soup, storing in a freezer safe container, for up to 2 months. Reheat in the microwave, warming in 30 seconds intervals until warmed through, or, reheat on the stove top over low heat until warmed through.
Easy to Make Recipes
I hope that you feel better after enjoying a big bowl of this soup!
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Equipment
- Soup pot
- Chef’s knife
- Cutting board
- mixing spoon
- measuring cups
- Measuring spoons
Ingredients
- 2 cups vegetable broth
- 4 cups water or more broth
- 3 cups greens bok choy, cabbage, spinach, kale, etc
- 2-3 large carrots
- 1 small onion
- ½ cup pasta orzo, broken spaghetti, etc
- Salt and pepper to taste
- Lemon wedges optional
Instructions
- Prepare soup. Chop or mince the onion, cut the carrots into coins or half-circles, and wash and roughly chop the greens of your choice.
- Cook. In a large pot, combine the onion with carrots and broth. Bring to a boil, reduce the heat to a simmer, and let it cook for 30 minutes or until the carrots have softened and can be pierced with a fork. Add the pasta and cook for about 10 minutes. In the final 5 minutes, add the greens of your choice. Garnish with lemon juice, salt and pepper as desired. Serve and enjoy!
Notes
- Substitutions and Variations
- Change out the noodles. Use orzo or broken spaghetti noodles. If you can find mini vermicelli noodles they also taste great. Want to make this gluten free? Use brown rice noodles or even just rice.
- Use different greens. Any kind of green will work in this soup: Spinach, green cabbage, kale, or bok choy are all greens I’ve used in the soup and loved.
- If you have some in your fridge, other veggies or beans can be added, depending on how you feel. Ideas include: chopped broccoli, sliced button mushrooms, drained and rinsed white beans or chickpeas, or some minced garlic.
- How to Store
- Fridge: Store any leftover soup in an airtight container for up to 4 days. Reheat in the microwave, warming in 30 seconds intervals until warmed through, or, reheat on the stove top over low heat until warmed through.
- Freezer: You can make this soup ahead of time and freeze it. Fully cook and cool the soup, storing in a freezer safe container, for up to 2 months. Reheat in the microwave, warming in 30 seconds intervals until warmed through, or, reheat on the stove top over low heat until warmed through.
Nutrition
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